Contents of water soluble vitamin B6 in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin B6 analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin B6 measured 234.3~260.3 μg/100 g in dried mung bean and soybean. Vitamin B6 content of non-glutinous and glutinous black rice measured 105.0 μg/100 g and 129.7 μg/100 g, respectively. In vegetables, high content of vitamin B6 were measured in passion fruit (104.3 μg/100 g), gat (55.7~84.3 μg/100 g), gomchwi (31.3~88.0 μg/100 g) and garlic (72.7~98.3 μg/100 g). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin B6 content of 116.3 μg/100 g and 78.7 μg/100 g, respectively. In persimmons, daebongsi had high vitamin B6 content (36.0~72.7 μg/100 g) than bansi and sweet persimmon. Vitamin B6 content in dried jujube and persimmon increased more than 86.7 μg/100 g compared to fresh materials. Among specialty crops, green tea powder (64.7~251.0 μg/100 g) and sansuyu (172.3 μg/100 g) revealed high content. Of mushrooms, vitamin B6 content of Sparassis crispa (139.3 μg/100 g) was the highest. Vitamin B6 content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

This experiment was carried out to enhance the availability of blackberry. Since it is difficult to use blackberry as a fresh fruit, we investigated the quality characteristics of blackberry powder obtained by various drying methods (freeze drying and hot-air drying at 40~80℃). The L- and b-values of freeze-dried powder was higher than hot-air dried powder. The pH (3.2) was lowest and the acidity (14.4%) was highest in freeze-dried powder. In freeze drying, the brix degree was 65.7 °Bx, but it increased from 54.7 °Bx to 68.5 °Bx with increasing temperature during hot air drying. The total polyphenol and flavonoids contents were the highest in freeze-dried powder, at 9.3 and 6.2 mg/g, respectively. The levels increased as temperature increased in hot air drying. Anthocyanin content in freeze-dried powder was 8.51 mg/g, while it sharply decreased to 1.17~2.45 mg/g in hot-air drying. Vitamin C content in freeze drying (979.4 μg/g) was higher than that in hot-air drying (48.3~303.2 μg/g). The sample concentration required for 50% reduction of DPPH free radical scavenging (RC50) was 79.7 μg/mL in freeze drying, and showed high antioxidant activity. Also it decreased from 122.4 μg/mL to 87.7 μg/mL with temperature increase during hot air drying. We therefore conclude from the above results that freeze drying is more suitable for the production of blackberry powder, because this method showed high value of chromaticity, total polyphenol, flavonoid, anthocyanin content, vitamin C and antioxidant activity.

This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

Oat! It entices us with its awesome components such as β-glucan and unsaturated fatty acid. This study was performed to investigate the changes of flour size distribution, pH, moisture content, Hunter color value, polyphenol, protein, flavonoid, lipid rancidity, β-glucan content and sensory evaluation of covered and naked oat flour that heated at 80, 120, 160 and 200℃. It was roasted for 5min to begin with, followed by complete cool, and for 10min at the second time. There was some difference in flour size distribution before and after of roasting. With increasing temperature, oat was more broken finely. For the Hunter b value representing the blackish color of the surface, after oats went through a roasting process, one went through until 160℃ showed same color statistically. Moisture content declined more as the roasting temperature became higher. As for pH, its range of variation was small from 6.2 to 6.6. While a polyphenol was on the reduction, protein was on the rise by the increase of temperature. In total, a flavonoid was declined at 80℃ but increased from 120 until 200℃ compared to control. A MAD (malonaldehyde) related with lipid acidification was statistically identical until 160℃ and sharply risen at 200℃. Roasting conditions had significant effect on β-glucan content. A covered oat’s β-glucan was declined as opposite to naked oat’s β-glucan with temperature being increased. Variation in sensory evaluation such as color, taste, smell and preference was observed. There is no statistically significant difference in specimens heated at 160℃ and 200℃ of covered and naked oat in sensory evaluation(p<5%). All things considered including MDA, β-glucan content and sensory evaluation, a optimum temperature for roasting oat to develop processed goods was verified as about 160℃.

To investigate the usefulness of Kenaf(Hibiscus cannabinus L.) as mushroom culture media source, we analyzephysical condition and contents of nutritional components. The water absorption rate of Kenaf bast was 578% and it was 95%higher than that of poplar sawdust’s. This was caused by Kenaf’s porous cellular structure. so it could give more moisture andoxygen to cultured mushroom. Total carbon contents of Kenaf was 91.4%, it was quite higher than that of poplar sawdust, wheatbran and rice bran. Total nitrogen content was 1.76% and C/N ratio was 51.9. The content of NFE(Nitrogen free extract) was46.6% and it was similar with rice bran. Cellulose content was higher than poplar but lignin content was lower. speciallyhemicellulose and pectin complex which more digestible carbon source to mushroom was 3.7% higher than poplar. Mineralcomponent and amino acid contents were also maintained high compared with poplar. Fe was 4.2 times, P 3.2 times, K 2.2times more and Ca was higher 16 mg/kg than poplar. The content of amino acid was quite more higher than poplar sawdust butlower than chaff. Consequently Kenaf had a good trait for basic support material in mushroom culture media and also had agood character as nutritional source.

The main objective of this study was to increase the germination percentage of kenaf seeds with less number of times under non-saline and saline conditions. Therefore, the first goal was to assess the response of kenaf seeds to NaCl. The second goal was to evaluate the effects of KNO3 on kenaf seed germination. The germination percentage exhibited a decreasing tendency in germination rate. Plant dry weight was approximately 0.2 g in all treatments at 5 days after germination. As time passed, the electrical conductivity (EC) value of hydro-priming (HP) consistently increased by 8.7 mS/cm at 24 hours of immersion. However, seeds primed with KNO3 showed no difference in EC values even as times passed. Regarding the priming effect, priming in 100 mM KNO3 concentration for 12 hours increased germination up to 85% in H20 solution and in 0 mM KNO3 concentration upto 73.8% under 0.3% NaCl solution, compared to that of Control. Germination synchronization, shoot length, and leaf unfolding of primed seeds were greater than those of the Control. In addition, main root and hair roots appeared more rapidly in the treated seeds and were more abundant compared to that of the Control. The T50 (times to reach 50% of the final germination percentage) of the Control in both H20 and 0.3% NaCl solutions was 18 and 22 hours, respectively. However, when treated KNO3 priming (0 to 100 mM) in H20 and 0.3% NaCl solution, 9 hours was sufficient to reach T50. Primed (hydro-priming and KNO3) seeds had a lower MDG (mean days untill germination; 0.6-0.62) compared to that of the Control (1.13-1.31) in H20 and 0.3% NaCl solutions. Regarding dry weight of plants after priming, an increasing tendency after the priming treatment in the H20 solution was observed. Furthermore, no significant difference in plant dry weight under 0.3% NaCl stress was observed between the Control and primed seeds. Taken together, the results suggest that 50-100 mM KNO3 priming for 24 hours optimize seed germination rate in less number of times of exposure with great vigor. Therefore, it is recommended for kenaf seed invigoration before planting.

This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, β-glucan content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and 200°C. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at 200°C. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from 0°C to 160°C, but then increased sharply at 200°C. As expected, the β-glucan content of HO was higher than that of DO. The β-glucan content of HO was decreased at 80°C, but increased from 120°C to 200°C. In contrast, the β-glucan of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at 0°C and 120°C and at 160°C and 200°C (p<0.05). Our collective results, including those for particle size, MDA, protein, β-glucan content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately 160°C for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

Recently, an interest has developed in the use of whole green grains as functional food materials. The present study was conducted to provide the baseline data for the stable production of whole green grains in 20 cultivars of wheat by investigating the greenness of grain with maturation (from 20 th to 41 st day after heading, at an interval of 3 days). On the 20 th day after heading, the grains were dark green with a wrinkled long-oval shape. After the 35 th day of heading, the grains turned almost yellow with an oval shape. Their redness (‘a’ value of chromaticity) increased from the 20 th to 41 st days after heading, indicating a negative value up to the 32 nd day after heading. A significant decrease in their chlorophyll content was observed with maturation. The yield of whole green wheat grain (including greenish yellow grain) was the highest from the 32 nd to 35 th after heading. Therefore, we concluded that the optimal harvesting period for whole green wheat grain was from the 32 nd to 35 th day after heading. The heading time of various cultivars ranged from April 28 to May 5, the time of Jopummil cultivar grew the fastest among them, such as Gurumil, Alchanmil, but Dahongmil got the latest in heading time. The greenness of seven cultivars (Jeokjungmil, Keumkangmil, Jogyeongmil, Jopummil, Baekjungmil, Yeonbaekmil, and Milseongmil) was relatively higher than that of the others. The yield of greenish whole grain was relatively high in six cultivars (Alchanmil, Baekjungmil, Eunpamil, Yeonbaekmil, Dahongmil, and Urimil). Based on their greenness and yield, the Baekjungmil and Yeonbaekmil cultivars have been considered to be optimal for the production of whole green wheat grain.

This study was conducted to evaluate the effects of different sowing times (May 25, June 10, June 25, July 10, and July 25) on growth and yield of four proso millet (Panicum miliaceum L.) cultivars (Hwanggeumkijang, Manghongchal, Ibaekchal, and Hwangsilchal) at a cultivation area in Iksan, Jeonbuk Province. Heading and ripening times were delayed, with later sowing times in all cultivars, and the periods for heading and ripening were shortened. For sowing from May 25 to July 25, the growth stage was shorter by 40 days in Manghongchal, 38 days in Hwanggeumkijang, 36 days in Hwangsilchal, and 30 days in Ibaekchal. The culm length, ear length, ear width, and culm diameter differed significantly between the cultivars and sowing times. In particular, the culm and ear lengths were considerably reduced when the sowing time was delayed. The grain yield (kg/10a) of Hwanggeumkijang and Ibaekchal was 312 and 359 kg, respectively, for sowing on June 10; and that of Manhongchal and Hwangsilchal was 286 and 404 kg, respectively, for sowing on June 25. Thus, the optimum sowing time was June 25 for Hwanggeumkijang and Ibaekchal, and June 10 for Manhongchal and Hwangsilchal.

The late-maturing black rice cultivar Shinnongheugchal from Jeollabuk-do Agricultural Research and Extension Service was used as the plant material for estimating growth characters, quality and yield from the vegetation period to harvest age. This study was performed to select an optimum combination of nitrogen level and planting density for the maximum yield of Shinnongheugchal. The plant height, number of tillers, and SPAD index were higher when the combination of 70 hills per 3.3 m 2 and 13 kg/10 a nitrogen level was used at 30 days after transplanting. The heading date for the combination of 70 hills per 3.3 m 2 and 15 kg/10 a nitrogen level, and 80 hills per 3.3 m 2 and 15 kg/10 a nitrogen level was August 22. The heading date for the other combinations was August 21. The combination of 70 hills per 3.3 m 2 and 13 kg/10 a nitrogen level yielded the highest number of tillers at 40 days after flowering. Even though the lodging index was increased with increasing nitrogen levels, field lodging did not occur until harvest time. Seed nitrogen concentration in the combination of 70 hills per 3.3 m 2 and 13 kg/10 a nitrogen level showed a significant difference when compared with the other combinations. The black rice yield varied significantly, and the highest yield was observed in the combination of 70 hills per 3.3 m 2 and 13 kg/10 a nitrogen level. The yield was significantly correlated with seed nitrogen concentration. The maximum yield was estimated to be 14.67 kg/10 a nitrogen level by using the regression equation. On average, the coloring degree of the black rice was higher at planting density of 70 hills per 3.3 m 2 than at 80 hills per 3.3 m 2 . The highest yield of perfect black rice was obtained using the combination of 70 hills per 3.3 m 2 and 13 kg/10 a nitrogen level. Our findings demonstrate that a nitrogen level of 13-14 kg/10 a can be used to obtain the maximum yield from Shinnongheugchal with yield, cyanidin 3-glucoside content, and perfect black rice yield as the standard.

연구용 NIR 장비에서 수집된 벼 생엽의 질소 함량 검량 식 및 데이터베이스를 현장용 NIR 장비에 검량식을 이설,검증함으로서 현장 적용 가능성을 평가하기 위해 수행한 결과는 다음과 같다.1. 2003년부터 2009년까지 스펙트럼을 수집한 시료 중선발 된 A 데이터 세트(개체수 454점)의 총 질소범위는 2.041%～4.933%, 2012년 수집된 B 데이터 세트(258점)는 2.180%～3.690%이며 각각의 전체 평균은3.497%, 2.712%였다.2. A, B 데이터 세트에서 유도된 검량식 결과 결정계수(R2)는 각각 0.845, 0.777,표준오차(SEC)는 0.196, 0.126,SECV는 0.238, 0.150이었다.3. 연구용 NIR 장비 400 nm～2500 nm 파장에서 얻어진데이터베이스를 현장용 NIR 장비 1200 nm～2400 nm파장에 맞게 잘라 이설한 후 2012년 데이터베이스에업데이트 확장한 후 작성된 검량식 결과 결정계수(R2)는 0.880, 표준오차(SEC)는 0.191이었다.4. 연구용 NIR 장비에 구축된 데이터베이스를 현장용NIR 장비에 맞춰 데이터베이스를 확장 업데이트하고검량식을 이설한 결과 연구용 장비와의 표준오차는0.005%로 거의 동일한 수준의 결과를 얻었다.